Sprelive is a functional spreadable vegetable cream whose formulation is based on olive oil and an olive-derived functional ingredient (OFI) obtained from raw olive pomace by an eco-friendly and chemical-free procedure. OFI has a high content of water-soluble phenolic compounds such as hydroxytyrosol and tyrosol. Sprelive answers to the rising consumer demand for healthy and sustainable products.
Sprelive is a functional spreadable vegetable cream whose formulation is a mixture of olive oil and an olive-derived functional ingredient (OFI) obtained from olive pomace. The product results from two processing stages: i) OFI production (Figure 1); and ii) formulation of the vegetable cream Sprelive.
The separation of the water from the raw olive pomace by an eco-friendly and chemical-free procedure allows to obtain the OFI, with a high content of water-soluble phenolic compounds such as hydroxytyrosol, tyrosol, and others (liquid phase). Simultaneously, the biomass (the solid phase) is compacted facilitating transportation to further industries as olive pomace oil extractors.
Sprelive presents health benefits related to the antioxidant compounds from OFI. The European Food Safety Authority (EFSA) claimed that the daily consumption of 5 mg of hydroxytyrosol and derivatives could protect low-density lipoprotein (LDL) particles from oxidative damage. In addition, the vegetable cream has 60 to 80% of olive oil rich in monounsaturated fatty acids (MUFA), whose beneficial effect on cardiovascular disease risk is well known.
Sprelive is also a lactose-free product, which means that is suitable for vegetarian and vegan consumers. Sprelive is the result of an innovative approach to a traditional product.
Sprelive has a natural and sustainable origin and a high nutritional value. This product is distinct from others available on the market by its functionality related to the phenolic content, high amount of monounsaturated fatty acids and free lactose.
OFI is a natural and functional ingredient for food applications.
Current development status
Laboratory prototypes
Desired business relationship
Technology selling
Patent licensing
Technology development
Applications
The food industry, namely olive oil producers wishing to increase their product portfolio and manufacturers of vegetable spreadable creams and sauces oil-based.
U.Porto Innovation focuses its activities on research at the University, entrepreneurship within the academic community and U.Porto’s growing connections with industry.
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